Nakamata Sake Brewery
中俣酒造 館
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A hidden gem to enjoy traditional Japanese cuisine and shochu
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This popular course includes Shigesuke's specialty, five fresh fish platter and homemade Satsuma-age, etc. The main course features char-grilled Satsuma Wagyu Zabuton and primal grilled Tsushima Throat Tuna. Japanese cuisine / banquet / farewell party / dinner / entertainment / shochu / sake / motsu nabe / seafood / seafood / fresh fish / sashimi / throat tuna / live squid / blowfish / yellowtail / sea urchin / robatayaki / Japanese beef
This popular course includes Shigesuke's specialty, five fresh fish platter and homemade Satsuma-age, etc. The main course features char-grilled Satsuma Wagyu Zabuton and primal grilled Tsushima Throat Tuna. Japanese cuisine / banquet / farewell party / dinner / entertainment / shochu / sake / motsu nabe / seafood / seafood / fresh fish / sashimi / throat tuna / live squid / blowfish / yellowtail / sea urchin / robatayaki / Japanese beef
This popular course includes Shigesuke's specialty, a five-piece fresh fish platter and homemade satsuma-age, as the main course with sake-steamed ground sea bream and primal grilled Tsushima sea bream. Japanese cuisine / banquet / farewell party / dinner / entertainment / shochu / sake / motsu nabe / seafood / seafood / fresh fish / sashimi / throat tuna / live squid / blowfish / yellowtail / sea urchin / robatayaki / Japanese beef
This popular course features Mosuke’s signature five-piece fresh seafood platter—highlighted by charcoal-grilled Satsuma Black Wagyu sirloin and Tsushima-grown nodoguro prepared in the “genryo-yaki” style—as well as house-made satsuma-age and other specialties. [Japanese Cuisine / Banquets / Farewell Parties / Business Dinners / Entertainment / Shochu / Sake/Motsunabe/Seafood/Fish/Fresh Fish/Sashimi/Nodoguro/Live Squid/Fugu (Pufferfish)/Buri (Yellowtail)/Uni (Sea Urchin)/Robatayaki/Wagyu】
This popular course features Mosuke’s signature five-piece fresh fish platter—highlighting sake-steamed Jikiname sea bream and Tsushima-grown nodoguro sea bream grilled in the traditional “genryo-yaki” style—as well as house-made satsuma-age fish cakes and other delicacies. [Japanese Cuisine / Banquets / Farewell Parties / Business Dinners / Entertainment / Shochu / Sake/Motsunabe/Seafood/Fish/Fresh Fish/Sashimi/Nodoguro/Live Squid/Fugu (Pufferfish)/Buri (Yellowtail)/Uni (Sea Urchin)/Robatayaki/Wagyu】
This popular course features Mosuke’s signature five-piece fresh fish platter—highlighting sake-steamed Jikiname sea bream and Tsushima-grown nodoguro sea bream grilled in the traditional “genryo-yaki” style—as well as house-made satsuma-age fish cakes and other delicacies. [Japanese Cuisine / Banquets / Farewell Parties / Business Dinners / Entertainment / Shochu / Sake/Motsunabe/Seafood/Fish/Fresh Fish/Sashimi/Nodoguro/Live Squid/Fugu (Pufferfish)/Buri (Yellowtail)/Uni (Sea Urchin)/Robatayaki/Wagyu】
A shochu that is easy to drink yet has a rich flavor
A forbidden blend of three types of crude oil, a refined and dry shochu.
A robust flavor! This is the shochu of Kagoshima!
A smooth texture using the famous water of Kirishima. The flavor of sweet potato is distinctly felt.
You can enjoy the richness brewed with black koji.
The best way to grill fish. In the past, before gas and electricity, fish were skewered and grilled around a campfire. This cooking method is called 'primitive grilling.' By grilling the fish with its mouth facing down over charcoal, excess moisture evaporates, concentrating the fish's flavor. We use large, thick 'nodoguro' that exceeds 500g, while the usual size is around 300g. Freshly caught and delivered directly from the fishing port, we grill a whole 'premium nodoguro' to perfection. The true flavor comes from grilling; while simmering is also delicious, grilling creates a dish that can only be made with high-quality, thick nodoguro over 500g, allowing you to enjoy the juicy fat that bursts when you take a bite, while savoring the fish's umami. The skin is crispy and fragrant, and the fluffy flesh, concentrated with flavor, is sure to please. Our nodoguro is raised on shrimp, which adds a hint of sweetness. Experience a taste that is truly on another level.
Simply recommended with salt and pepper
A specialty from our sister store, Nakamata Sake Brewery and Mosuke! The chef has scoured early in the morning to obtain the finest fish that cannot be replicated elsewhere. Enjoy it with our homemade soy sauce!
A preservative-free fish cake made from fish such as sweetfish and flatfish, passed down through generations with the traditional flavor of the brewery. The blend of sweetness and umami is perfected, and the ratio is the secret to its deliciousness. The seasoning is based on the secret recipe of the owner's grandmother, Teruko Nakamata.
Mentaiko, Kibinago, Karasumi
Close friends with Mr. Yamada from the butcher shop! A mix of beef tendon and marbled beef!
Eaten with mentaiko sauce.
The dashi is delicious. The eggs are delicious, the craftsmanship is excellent, there's no doubt about it.
Luxuriously grilled over charcoal, one thick leg of Hokkaido King Crab, fragrant, colorful, and juicy!
Savory soy sauce grilled. Definitely with a hint of spicy mayo.
Please enjoy seasonal pickles made with seasonal vegetables.
This is salted fish made with a focus on no additives, using only salt.
Marinated thoroughly in homemade sweet vinegar sauce
Luxuriously made with the best Akashi octopus in Japan.
Carefully selected Eihire. It has a slight sweetness.
When it comes to snacks with sake, it's definitely karasumi. Be sure to enjoy it with daikon!
Quickly grilled the finest mentaiko from Hakata!
Luxuriously using high-quality spicy daikon, carefully selected from Kyoto, it's perfectly spicy and ideal for a finishing touch!
Grilled mentaiko from Hakata served with rice in tea.
Grilled over charcoal until crispy and fragrant, with a fluffy interior.
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